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Lamb & Barley Curry

1 tablespoon vegetable oil
1 pound ground lamb
1 large onion, chopped
1/2 cup sliced celery
1 cup pearl barley
1 to 2 tablespoons curry powder
3 cups chicken broth
Prepared mint sauce or mango chutney

Heat oil in large skillet. Add lamb, onion, celery, barley and curry powder. Cook until lamb loses its color and the barley is golden. Add broth and bring to a boil. Turn barley-lamb mixture into a heavy 2-quart casserole. (May be covered and refrigerated overnight.) Bake, covered, in 350 F. oven for 1/2 hour. Stir gently. Continue to bake for 1/2 to 1 hour longer or until barley is tender. Serve with prepared mint sauce or mango chutney, if desired. Makes 6 servings.

Per serving: 315 calories, 28g protein, 9g fat, 31g carbohydrate, 81mg cholesterol, 4g fiber, 459mg sodium.